Sunday, June 3, 2012

Green Cabbage and Apple Saute

Firing up the grill every weekend is an elemental part of my summer. Burgers, chicken, hot dogs, ribs, and seafood all get their turn during the summer, but brats are probably the things I cook out the most. Although I typically nestle my brat in a hearty bun, top it liberally with mustard, sauerkraut, and onions with a generous scoop of beans on the side, sometimes it's nice to mix it up by serving this cabbage and apple saute alongside. Cabbage, be it raw (as in coleslaw) or cooked (like this dish), is a very traditional side because its crunchiness and acidity provided the perfect foil for the rich and fatty sausage. Lemon juice and wine keep the cabbage bright and light and apples contribute just the right amount of sweetness and tartness, creating a meal that hits all your taste buds.

Another great thing about this side? It's equally appropriate at a casual backyard cookout around a picnic table or plated dinner in the dining room. Gathered outside with friends and family? Pour a glass of cold beer and dig in with abandon. Want to make it a little classier? Set the table, pour a glass of white wine, light a few candles and settle in for a dinner party or date night.

Green Cabbage and Apple Saute
from Food and Wine
serves 6

One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups) 
1 cup Riesling 
2 tablespoons fresh lemon juice 
1 1/2 tablespoons sugar 
1/4 cup extra-virgin olive oil 
1 large onion, thinly sliced 
2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick 
Salt and freshly ground pepper 

1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.

2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

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